Sono Pieno Como un Uovo!

As I put on my cooking apron one more time, I was so excited to get my hands coated in flour and smell the perfumes of an Italian kitchen. This week in cooking class, we were in for quite the meal!

We tackled 3 recipes:
Pasta e Fagioli (Pasta and Bean Soup)
Lasagna alla Bolognese (Meat Lasagna)
Carciofi alla Romana (o alla Guida) (Sauteed Artichokes) 

These recipes are interpreted all over Italy, so we just made the "best ones" according to our cooking teachers. It was a really easy going class; as gourmet as these recipes sound and taste, they are very simple to make. 

We handmade pasta for the Pasta e Fagioli, but this pasta was made with eggs in place of water, and the dough was very sticky!! Here's the tip of the week: invest in a pasta rolling pin. They have ridges in them so if you flour it enough, the pasta dough can be cut easily into perfectly thin spaghetti! When I cook for all of you at home, you better believe i miei spaghetti will be picture-perfect.



Pasta e Fagioli:








Lasagna alla Bolognese:

 






Carciofi alla Romana:




Might not be pretty but at least you can picture how messy the kitchen really gets!
I'm sad that next week will be my last class, I'm looking forward to a very full stomach come next Wednesday.

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